Ladle this thick, smoky Roasted Squash, Cannellini & Chipotle Chili into warmed bowls & top with slices of avocado, fresh jalapeno slices, lime wedges & croutons for crunch. The perfect wintery, meatless meal that’s both comforting & wholesome.
In my quest to eat better – less animal products more vegetables, whole grains, legumes, fruits & nuts, to aid not only in weight loss but also to help aches & pains, my gut & heart, I’ve been scouring the internet for inspirational recipes. I came upon this recipe on the Vanilla & Bean blog . I was intrigued that Traci, the blog’s creator, used mashed pumpkin in the chili.
While the original recipe uses kabocha pumpkin, I opted for readily available butternut squash. I roasted the squash in a hot oven to help caramelize it, then roughly mashed it. The squash thickens the chili, adds sweetness, extra fiber & additional vitamins.
My garnish was fairly predictable: sliced avocado, sliced jalapeno peppers, cilantro, lime wedges, diced red onion & a few croutons for some crunch & texture. When I made this last week, I served it with these Crunchy Indian Spiced Potato Wedges.
Chilies, like curries, develop their flavor over time making them perfect for freezing & eating later, giving you lunch or dinner ready to simple thaw & heat. My husband & I continue to work on clearing his mother’s house so we’ve been eating quite late of an evening when we’re both just too exhausted to think about cooking. That’s where this chili has been a life saver. It’s prevented us from reaching for the take-out menus. This is the second time in a week I’ve cooked it.
Eating well with the goal to get healthy & lose weight has been a struggle for me since putting on weight after moving to North America. Planning meals & having healthy options at the ready whether they’re in the fridge or freezer, it imperative to staying on track so I spend a little time, plan our meals for the week & keep a fairly well-stocked freezer. On this cold, blustery night here in the Mid West, I’ll sit down to a small, steaming bowl of this chili & some toast from rustic bread I made myself & know I’m eating well. Make sure you do the same. Chat soon, Lovoni xo
A PINTEREST PIC TO SHARE
- 1 1/2 lbs (680gg) butternut squash (pumpkin), chopped
- 1 1/2 tablespoons olive oil
- a good pinch of salt
- 1 large red onion, diced, reserve a little for garnish
- 1 poblano chili pepper, trimmed, seeded & diced
- 6 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons coarse black pepper
- 2 chipotle peppers in adobo sauce, chopped, reserve 2 tablespoons of sauce
- 2 cups vegetable or chicken broth
- 14 oz (398ml) can diced fire roasted tomatoes, not drained
- 2 x 15 oz (308ml) cans cannellini beans, rinsed & drained
- 1/3 cup chopped fresh cilantro (coriander)
- 1 teaspoon dried oregano
- TO GARNISH
- a handful of cilantro (coriander) leaves, avocado slices, sliced jalapenos, lime wedges & croutons
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Scatter pumpkin on the baking sheet. Drizzle with a teaspoon of olive oil & a pinch of salt. Roast for 30 minutes or until softened & a little caramelized, turning part way through cooking.
- On the baking sheet, mash the squash with a potato masher or fork until roughly mashed.
- Meanwhile, head the remaining oil in a pot or Dutch oven. Add onion, chili pepper & garlic. Cook, stirring occasionally, for about 5 minutes or until onion is softened. Add chili powder, paprika & black pepper. Cook, stirring, for 1 minute until fragrant.
- Add mashed squash, chipotle peppers, adobo sauce, broth, tomatoes with their juice, beans & oregano. Bring to a boil then reduce heat to medium-low. Cook, covered, for 15 minutes to thicken & allow all the flavors to combine.
- Serve with reserved diced onion, cilantro, avocado, jalapeno, lime & croutons